This Coconut Pecan Cake is so flavorful and moist, with flaked coconut and toasted pecans in each chunk. This scrumptious bundt cake is a bit fluffier and lighter than our favourite Coconut Pecan Pound Cake, and has unbelievable taste.
Why we Love It
The best way to Make Coconut Pecan Cake
Yow will discover the full, printable recipe on the backside of this submit. Here’s a fast have a look at our steps!
Roasting the Pecans
For a taste increase, we tossed our chopped pecans in melted butter and baked them for about 7 minutes on a cookie sheet. This step is optionally available, however actually brings out the flavour of the pecans.
Give them just a little stir about midway by way of baking, and regulate them in order that they do not change into too darkish.
For the Cake
Preheat oven to 325 levels F (if not already). Grease and calmly flour a bundt pan.
- Sprinkle ½ cup of chopped, buttered pecans evenly within the backside of the ready bundt pan. (You’ll nonetheless have 1 cup remaining for the batter).
- In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds. Put aside
- In one other bowl, add the buttermilk, vegetable oil and coconut extract. Put aside.
- Within the bowl of your mixer, add the softened butter and blend at medium velocity till clean. Progressively add the sugar and proceed to combine on medium velocity for 3 to five minutes till lightened in coloration and fluffy.
- Add the eggs one after the other, mixing after every till the yellow of the yolk has blended.
- With the mixer on low velocity, alternately add the flour combination and buttermilk combination, starting and ending with the dry components (3 additions of dry components and a pair of of liquid).
- Combine simply till included. Watch out to not over-mix.
- Fold within the sweetened flaked coconut and one cup of chopped pecans.
- Scoop the batter into the ready bundt pan, which has been sprinkled with ½ cup of chopped pecans.
- Bake at 325 levels F for 45 minutes or till a toothpick inserted within the middle comes out clear or with simply few crumbs connected. Baking occasions can range and so peek in as the tip time approaches, and regulate time as wanted.
- Permit the cake to chill within the pan for 10 minutes on a wire rack earlier than turning out.
For the Coconut Glaze
This cake is gorgeous an scrumptious simply as it’s, however for an additional increase of coconut taste (and to decorate it up a bit) you may add a easy glaze!
It is a twist on our easy vanilla glaze for pound muffins, however with coconut extract as an alternative of vanilla. It is vitally fast and straightforward to make, provides one other layer of taste, and units dry to the contact.
After combining the powdered sugar, a little bit of milk, a pinch of salt, and coconut extract, you may spoon it over the cooled cake, or apply with a piping bag (or ziplock bag) with the tip snipped away.
Extra Desserts
We have made a number of extra scrumptious muffins with pecans and coconut over time! A few of our favorites are our traditional Italian Cream Cake, Coconut Hummingbird Cake, Coconut Pecan Pound Cake, German Chocolate Cake, and Carrot Cake! Be sure to place these in your must-bake listing!
Thanks a lot for stopping by right now! We hope that you simply get pleasure from this Coconut Pecan Bundt Cake as a lot as we’ve!
Easy Coconut Glaze (optionally available)
For the Pecans (Roasting optionally available however provides extra taste)
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Set oven to 325 levels F. Put 2 Tablespoons butter on baking sheet (use parchment if you would like). When melted, (melts rapidly) add 1 ½ cups chopped pecans and toss to coat.
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Unfold out pecans and bake 7-10 minutes or till their coloration deepens. Stir after a couple of minutes, they roast rapidly. Permit to chill when you put together the cake batter.
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Put aside 1 cup chopped pecans for the cake batter. The remaining ½ cup might be sprinkled into the pan.
For the Cake
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Preheat oven to 325 levels F (if not already). Grease and calmly flour a bundt pan.
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Sprinkle ½ cup of chopped, buttered pecans evenly within the backside of the ready bundt pan. (You’ll nonetheless have 1 cup remaining for the batter).
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In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds. Put aside
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In one other bowl, add the buttermilk, vegetable oil and coconut extract. Put aside.
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Within the bowl of your mixer, add the softened butter and blend at medium velocity till clean. Progressively add the sugar and proceed to combine on medium velocity for 3 to five minutes till lightened in coloration and fluffy.
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Add the eggs one after the other, mixing after every till the yellow of the yolk has blended.
-
With the mixer on low velocity, alternately add the flour combination and buttermilk combination, starting and ending with the dry components (3 additions of dry components and a pair of of liquid).
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Combine simply till included. Watch out to not over-mix.
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Fold within the sweetened flaked coconut and one cup of chopped pecans.
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Scoop the batter into the ready bundt pan, which has been sprinkled with ½ cup of chopped pecans.
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Bake at 325 levels F for 45 minutes or till a toothpick inserted within the middle comes out clear or with simply few crumbs connected. Baking occasions can range relying on pan & oven. Peek in as the tip time approaches, and add further time in small increments if wanted.
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Permit the cake to chill within the pan for 10 minutes on a wire rack earlier than turning out.
For the Coconut Glaze
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Mix the confectioners sugar, milk, coconut extract, and a pinch of salt in a small bowl and stir till clean.
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Apply the glaze over the cooled pound cake. (I spooned mine right into a piping bag with the tip snipped away for extra management.)
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If the glaze is just too skinny, add a bit extra powdered sugar. Whether it is too thick, add a bit extra milk.
Storage
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Retailer the cake at room temperature, in an hermetic container or below a cake dome, sealed bakery field, and so on. This cake may also be frozen for as much as three months if tightly wrapped.
Recipe makes roughly 7 ½ cups batter. It really works for cupcakes additionally! If making cupcakes, bake at 350 levels F for roughly 15-18 minutnes.
To freeze the cake, wrap in plastic wrap adopted by foil. You possibly can place on a foil-wrapped cake board for additional help if you would like. Freeze for as much as three months. To thaw, transfer the wrapped cake to the fridge the day earlier than you want it. Transfer to the kitchen counter the following morning and proceed to deliver to room temp. Then, retailer as typical below a cake dome, in an hermetic container, and so on.
